Mayu, or black garlic oil, is a unique and flavorful addition to your ramen. Unlike simply adding raw garlic, burnt garlic oil involves a controlled burn of grated garlic to bring out deep, smoky and toasty flavors. This process uses the Maillard reaction—a series of chemical reactions that turn the garlic brown and add complexity to its flavor through new aromatic compounds.
This recipe for black garlic oil is perfect for enhancing dishes like Tenderloin Tonkotsu Ramen. The garlic is cooked slowly over a long period, resulting in an umami-rich flavoring that adds incredible depth to the broth. You can make it ahead of time to ensure it’s ready for your next ramen night on the West Coast or anywhere else.
What is Black Garlic Oil? the answer
Black garlic oil, known as mayu in Japanese, is a popular ramen topping, especially for tonkotsu ramen. You might see it on the menu at a ramen shop. Despite its English name, it is not made from black garlic. Instead, a better name would be burnt garlic oil because it is made by cooking garlic until it’s completely burnt. This process gives the oil its unique, rich flavor.
Can I Buy Black Garlic Oil Instead?
It’s hard to find black garlic oil for sale. You won’t see it on the shelves of most Japanese markets. There is one brand of mayu available online, but it comes in a small container and has a high price. Fortunately, it is easy to make at home. All you need are a few simple ingredients that you can find at most grocery stores in the US.
How to Make Black Garlic Oil
The process to make black garlic oil is simple. First, cook garlic in a neutral oil until it’s burnt. Then, add some sesame oil (Toasted sesame oil brings a rich, nutty aroma that elevates all my Asian dishes to restaurant-quality.) and blend the mixture. You can pass it through a fine mesh strainer (A fine mesh strainer helps achieve the perfect texture for my black garlic oil, free of large bits.) to remove any large pieces, but this step isn’t necessary. Remember, a little goes a long way—about ½ tablespoon is a reasonable amount to add to a bowl, although some might overdo it.
Once prepared, black garlic oil can be stored in the fridge for a few months. Just make sure to shake it up before using.
A Note on Serving Sizes
When using black garlic oil for your ramen, remember that a little goes a long way. A typical serving is about ½ tbsp, and this recipe makes ½ cup, providing around 16 servings. For a large bowl of ramen, you might want to use a bit more depending on your taste. Just add it to your broth and decide if you need to use more. Don’t forget to pair it with AJITAMA SOY MARINATED EGGS FOR RAMEN for an extra burst of flavor.
Why It Works
Cooking the garlic in a neutral oil instead of sesame oil prevents it from becoming too bitter. To achieve maximum flavor, cook slowly and remove the garlic as soon as it reaches the desired color. This careful method ensures the garlic infuses the oil with rich, deep flavors without any unwanted bitterness.
Ingredients
- Gather Ingredients:
- ¼ cup freshly minced garlic
- ¼ cup toasted sesame oil
- ¼ cup vegetable oil or a neutral oil like canola
- Combine Ingredients:
- Mix these simple ingredients together to create a rich, flavorful topping.
- Enhance Your Ramen:
- This Mayu (Black Garlic Oil) enhances your ramen experience with its deep, savory flavor.
Instructions
- Combine Ingredients:
- Combine the vegetable oil and minced garlic in a medium-sized saucepan over medium-low heat.
- Cook Garlic:
- Cook, stirring frequently, until the garlic turns golden brown and then completely black, about 15 minutes.
- Cool and Blend:
- Remove from heat and let cool for a few minutes.
- Transfer the mixture into an immersion blender’s (My immersion blender makes creating smooth, consistent black garlic oil a breeze.) cup or a standard blender.
- Add the sesame oil and blend until the garlic is completely pulverized.
- Strain (Optional):
- Optional: Pass the mixture through a fine mesh strainer (A fine mesh strainer helps achieve the perfect texture for my black garlic oil, free of large bits.) before transferring it into a storage container.(An airtight storage container keeps my homemade black garlic oil fresh for months.)
- Use a spoon or silicon spatula to press through as much as possible. This step removes larger pieces and results in a smoother oil.
- Store:
- Transfer the oil to an airtight container and store it in the fridge for up to two months.
Notes
This black garlic oil is perfect for my Tenderloin Tonkotsu Ramen recipe. The recipe makes about ½ cup, but remember, a little goes a long way. Just ½ tablespoon is enough for a large bowl of ramen. Some research suggests that consuming burnt food might be detrimental to your health, so please do your own research and enjoy this oil in moderation.
Nutrition Facts
Carbs 1.1g Protein 0 Calories 127.3 Fat 14g
FAQS
Is Black Garlic Oil Good in Ramen?
Black garlic oil made from minced garlic that is toasted or burnt in hot sesame oil is a fantastic condiment. It adds deep, rich flavor to all types of ramen and can even be used in stir fry dishes. This unique oil enhances the taste and aroma of your ramen, making it a delightful addition.
What is Mayu in Ramen?
Mayu, or black garlic oil, is one of the key elements in enhancing ramen flavor. It might seem like an inherently bad idea at first, much like rolling in the snow next to a hot tub or moving to the West Coast temporarily, but burnt garlic oil adds a unique, rich taste to ramen that is worth trying.
Which Oil is Best for Ramen?
For the best ramen, essential oils like tea tree, eucalyptus, and lemon are not typically used, as they are known for their antimicrobial properties and refreshing scents. Instead, black garlic oil, or mayu, is ideal. While essential oils are great for combating moisture and musty odors in your home during the rainy season or in a damp environment, black garlic oil adds a rich, deep flavor to ramen that is unmatched.
What Does Mayu Oil Taste Like?
Mayu, or burnt garlic oil, offers an incredible flavor that goes against conventional cooking wisdom. It tastes akin to black truffle and is enhanced by blackening the garlic. Coupled with citrus fruits, this oil is complex and full of surprises, adding a unique and rich depth to your ramen.